Preparation

Cut zucchini in half long ways down the middle.
I then cut his in half, just so it was easier to work with and eat, but you can keep it whole if you want.
-Scoop out the seeds, so you have your little zucchini boat.
-Brush with olive oil.
-Place on an oiled grill flesh side down (medium-ish heat), close the lid, and let it cook for about 8-10 minutes. Check in on them so they don't overcook--all grills cook differently. You want them to be fork tender, but not quite all the way done.
-Make your filling. I used: (measurements approximate-it will all depend on how big your zucchini is)
-1 cup butter beans
-2 small tomatoes
-small handful chopped kalamata olives
-small handful of chopped green onions
-small handful of goat cheese
-about 1/4c basil pesto
-pinch of salt
mix together.
-Fill your zucchini and top with another sprinkle of goat cheese
(you can never have too much goat cheese)
Place them back on the grill, this time skin-side down, close the lid and let them cook for about 5 more minutes, until zucchini is all the way tender, and filling is heated through.
Top with a sprinkle of chopped arugula.

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